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Top down view of lemon blueberry cake cut into slices with 4 pieces turned up so you can see the fluffy cake texture, fresh blueberries, and thick coconut cream whipped topping.

Lemon Blueberry Cake

Prep: 15 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 16 slices
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The two best Summer flavors get combined in this delicious gluten free, dairy free, grain free, and refined-sugar free Lemon Blueberry Cake! This cake is super moist and loaded with fresh blueberries and lemon flavor thanks to fresh lemon juice and zest.

Ingredients

Lemon Blueberry Cake

  • 3½ cups super fine almond flour
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 large eggs
  • ⅔ cup coconut sugar packed, as you would with brown sugar
  • ½ cup coconut oil melted & cooled
  • ⅓ cup maple syrup
  • ⅓ cup lemon juice ~1-2 lemons
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • ⅔ cup fresh blueberries

Coconut Cream Whipped Topping

  • 2 cups coconut cream* (you will need 2, 13.5oz full fat coconut milk or coconut cream cans, refrigerated overnight)
  • 1 tbsp vanilla bean paste
  • 1 tsp lemon zest optional

Instructions

Lemon Blueberry Cake

  • Preheat your oven to 350F. Line a 9x9” pan with parchment paper and set aside.
  • Whisk together the almond flour, coconut flour, baking powder and baking soda. Set aside.
    White bowl filled with dry ingredients for Lemon Blueberry Cake - almond flour, coconut flour, baking powder, and baking soda
  • In a large mixing bowl, whisk together eggs, coconut sugar, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until blended together.
    Bowl of wet ingredients for lemon blueberry cake before they are mixed together.
  • Slowly add the flour mixture and stir together until uniform. Batter will be very thick. Fold in the blueberries until just combined.
    bowl of wet and dry ingredient mixed together.
  • Spread the batter on the bottom of the parchment lined 9x9” pan using a spatula.
    Cake batter spread in an even layer in a 9x9 parchment lined pan
  • Bake for ~35-40 minutes, until top and edges are browned and a toothpick inserted in the middle comes out completely crumb-free. Let cool completely before removing from pan.

Coconut Cream Whipped topping

  • Add 2 cups coconut cream to a cold bowl. Using a hand mixer, blend together for 3-5 minutes on medium until light and fluffy.
  • Add vanilla bean paste and lemon zest - whip again until combined.
  • Spread on top of cooled cake. Cut into 16 slices. Enjoy!

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